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Chicken Water Chestnut Casserole Recipe

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This recipe for Chicken Water Chestnut Casserole, by , is from The First Lutheran Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



5 or 6 sliced white bread, crusts removed
2 c. cooked chicken or turkey, cubed
4 oz. water chestnuts, drained c. mayonnaise
5 oz. undiluted mushroom soup
5 oz. undiluted celery soup
c. pimiento, chopped
5 slices Old English or American sliced cheese
c. eggs, beaten
1 c. milk
tsp. salt
1 c. herbed bread crumbs
⅛ c. margarine

Line greased loaf pan with bread (on bottom only). Layer pan with inch cubes of chicken or turkey. Add water chestnuts and mushrooms. Dot with mayonnaise. Combine soups and pour offer ingredients in pan. Add pimiento and top with cheese. Mix eggs, milk, and salt. Pour over layers in pan. Refrige for at least 4 hours (better overnight). Bake, covered, for approximately 1 1/2 hours at 350F.

Combine bread crumbs and more drain. Sprinkle over the drain. Bake, uncovered, for 30 minutes. Remove from oven 15 minutes before servings allow setting time. Cut into serving portions. Serves 6 to 8.




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